NDLI: Effects of pre-fermentation enzyme treatments of leaves, stems, and roots of ginseng on Lactobacillus fermentation characteristics and ginsenoside metabolite formation

Content Provider	Springer Nature Link
Author	Cho, Kyunglae Woo, Hye Jin Park, Keun Hyoung Chae, Hee Jeong
Copyright Year	2010
Abstract	The extraction and enzymatic treatment conditions of ginseng leaves, stems and roots for the production of fermented ginseng were optimized in order to enhance the extraction of oligosaccharide, which is a Lactobacillus growth-activating factor. Additionally, the effects of enzymatic hydrolysis on Lactobacillus fermentation characteristics and metabolites of ginsenoside were investigated. The ginseng leaves were found to be more suitable for the raw material of fermented ginseng products because ginseng leaves have higher carbohydrate and crude saponin content than ginseng roots. The optimized conditions were found as particle size of ginseng raw material below 0.15 mm, pH 5.0–5.5, reaction temperature of 55–60 °C, Ceremix concentration of 1%, and reaction time of 2 h. It was shown that the polysaccharides of ginseng were hydrolysed to oligosaccharide by the enzymatic hydrolysis of ginseng leaves, stems and roots. The total oligosaccharide content increased by the enzyme treatment up to 2.2-fold, 5.3-fold and 2.3-fold in ginseng leaves, stems and roots, respectively, compared to control (no treatment). It was found that the enzymatic treatment promoted the Lactobacillus growth, resulting in more significant change in total oligosaccharide consumption and total acidity. The content of several metabolites of ginsenoside, such as Compound K, Rg$_{1}$, Rh$_{1}$ and Rg$_{3}$, was selectively increased by combining the enzymatic treatment and Lactobacillus fermentation. Especially, in the case of enzyme treatment using ginseng leaves, Compound K formation was enhanced up to three-fold compared to control (no treatment). Moreover, in case of combined treatment of enzyme and fermentation, Compound K formation was significantly promoted up to ten-fold.
Starting Page	209
Ending Page	215
Page Count	7
File Format	PDF
ISSN	02561115
Journal	Korean Journal of Chemical Engineering
Volume Number	28
Issue Number	1
e-ISSN	19757220
Language	English
Publisher	Springer US
Publisher Date	2010-10-15
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Fermented Ginseng Enzyme Treatment Oligosaccharide Lactobacillus Fermentation Materials Science Industrial Chemistry/Chemical Engineering Biotechnology Catalysis
Content Type	Text
Resource Type	Article
Subject	Chemistry Chemical Engineering

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